parratt1
Well-Known Member
Hey all,
I had a Newcastle-ish clone in the primary for 14 days and then in to the keg. Well in the keg now for about 10 days at 12 psi and it is now carbed nicely. The taste however is way off. Pretty sure it is just green but maybe fermented a bit too hot as well. My question now is I want to age it for another week or two and want to know what my best course of action is. Should I keep aging in the kegerator at cold temps or should I pull it out, keep it at 12psi and let it come to room temperature to sit for a week or more? I think I keep reading that it will age faster and better at room temperature?
I had a Newcastle-ish clone in the primary for 14 days and then in to the keg. Well in the keg now for about 10 days at 12 psi and it is now carbed nicely. The taste however is way off. Pretty sure it is just green but maybe fermented a bit too hot as well. My question now is I want to age it for another week or two and want to know what my best course of action is. Should I keep aging in the kegerator at cold temps or should I pull it out, keep it at 12psi and let it come to room temperature to sit for a week or more? I think I keep reading that it will age faster and better at room temperature?